Study On The Characteristics Of Aroma And Sensory Evaluation Of Table Grapes

The purpose of this study was to compare the aroma components of different fragrant table grape cultivars and to analyze the flavor characteristics of table grape cultivars at different scent periods and different ripening stages,so as to provide basic information for understanding the aroma quality of berries.In this experiment,the aroma components in table grapes of different fragrances and the aroma characteristics of different ripening stages were studied respectively:?1?In order to explore the aroma components of each cultivars,the experiment was carried out with the grapes of strawberry fragrance Summerblack,Fujiminori,Kyoho,fox fragrance Crystal Grape,Himrord Seedless,WhiteBanana,muscatfragranceJumeigu,Zaoshengneimasi,Muscat Hamburg,Red Alexandria as the material.Volatile aroma components of table grape varieties were detected by HS-SPME-GC-MS.A total of 86volatile aroma compounds were detected,of which 26 were volatile compounds that contributed to the aroma.As a result,C₆ compounds are the basic aromas in all cultivars and contributed to the aroma of each grape cultivars.Decanal is a representative aroma of strawberry flavor.Ethyl benzoate is a characteristic aroma compounds of Fox.Terpenoids such as geranic acid,linalool ect are the characteristic aroma substances of Muscat.Hexanal,3-hexenal,?E?-2-hexenal,nonanal,?-damascenone and?-ionone in all cultivars have higher OAV and interact with their respective signature decide the aroma characteristics of each cultivar.Strawberry fragrance dominated by fruit.Fruit,sweet and balsamic are more significant in Fox.The floral aroma contributed by geraniol and linalool is the main characteristics of Muscat,in which the esters in Jumeigui contribute a certain fruity.?2?In order to explore the flavor and taste characteristics of three table ripe grape cultivars with early,middle and late maturity,30 kinds of grape cultivars at three maturity stages were used as experimental materials and 36 trained assessors scored each type of grapes and compared the smell of aroma preferences,richness,taste aroma preferences and richness.The results showed that the six kinds of fragrance in early maturity cultivars were fresh,flower,fruit,tropical fruit,sweet and balsamic,while the smell of middle maturity varieties were mainly fragrance of fresh,flower,fruit and sweet,and external taste included balsamic and tropical fruit flavor,besides the main aroma of the above 4 kinds of flavor.The smell and taste aroma of late-maturing varieties are mainly fragrance of fresh,flower,fruit and sweet,and had specificity and consistency in smell and taste aroma characteristics of table grapes at different mature stages.The two indicators of the richness and preference of flavor were coincident among all the varieties,and the taste of most varieties are higher than the sense of smell.Han Xiangmi,Jingxiu and Riguanghong of Early maturing varieties,and middle-maturing varieties as Zuijinxiang,Shine Muscat and Rosario Bianco,Muscat violet of late-maturing varieties were scored higher in both smell and taste,which were popular varieties in various stages of maturity.